Strawberry Short Cake Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tbs granulated sugar, 1 tsp baking powder, and 1 tsp salt until evenly combined.

Cut in butter

Add 6 tbs cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or two forks (or pulse in a food processor) to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.

Add liquids

Whisk together 3 tbs whole milk (or buttermilk) and 1 tsp vanilla extract. Pour into the flour-butter mixture and gently stir with a fork just until the dough comes together; do not overmix. If the dough is too dry, add up to 1 more tablespoon milk, 1 tsp at a time.

Shape and bake

Turn the dough out onto a lightly floured surface and pat to about 1-inch thickness. Use a 2.5–3-inch biscuit cutter to cut out 8 biscuits (re-roll scraps once). Place biscuits on the prepared baking sheet about 1 inch apart. Brush the tops lightly with a little milk if desired. Bake for 12–15 minutes until the tops are golden brown and a toothpick comes out clean. Remove and cool on a wire rack for 10 minutes.

Macreate strawberries

Place 4 cups sliced fresh strawberries in a bowl with 1 tbs granulated sugar and 1 tbs lemon juice. Toss gently and let sit at room temperature for 20–30 minutes to release juices.

Optional thickening

If you prefer a slightly thicker filling, stir 1 tsp cornstarch into the macerated strawberries and briefly microwave the mixture for 20–30 seconds or simmer in a small saucepan over low heat for 1–2 minutes until the juices slightly thicken. Cool to room temperature before assembling.

Chill equipment

For best results, chill the mixing bowl and whisk or beaters in the refrigerator for 10–15 minutes.

Whip cream

Pour 1.5 cups cold heavy whipping cream into the chilled bowl. Add 3 tbs powdered sugar and 1 tsp vanilla extract. Using an electric mixer on medium-high speed, whip until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold but still look glossy.

Slice each warm biscuit in half horizontally with a serrated knife.

Place the bottom half of each biscuit on a serving plate, spoon a generous amount (about 2–3 tbs) of macerated strawberries and their juices over the biscuit, then dollop or pipe about 2 tbs whipped cream on top of the strawberries.

Place the biscuit top over the whipped cream (or slightly offset) and garnish with an extra sliced strawberry and a small spoonful of whipped cream if desired. Serve immediately. Leftover whipped cream should be refrigerated.